| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | 4 | Servings | |
INGREDIENTS
| 4 | Whole salmon fillets | |
| 1 | c | Shallots; 1/8" dice |
| 1 | tb | Vegetable oil |
| 1 | c | Apple juice concentrate; canned |
| 2 | tb | Balsamic vinegar |
| 5 | ts | Liquid smoke flavoring |
| 2 | ts | Onion powder |
| 2 | tb | Cornstarch |
| 3/4 | c | Water |
INSTRUCTIONS
TO MAKE GLAZE: 1) Saut. shallots in vegetable oil until medium brown. 2) Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder. Stir to combine ingredients. 3) Simmer 7 minutes. 4) Combine water and cornstarch, mix well and whisk into simmering liquid. 5) Simmer 5 more minutes, stirring occasionally. 6) Place in appropriate container and allow to cool. TO MAKE HICKORY GLAZED SALMON: 1) Preheat oven to 450° F. 2) Oil bottom of roasting pan. 3) Place 6-8 ounce salmon fillets on pan. 4) Liberally brush each piece of salmon with the Hickory Glaze. 5) Roast salmon for 15-20 minutes, depending upon thickness (approximately 10 minutes per inch of thickness.) Note: This entree is served with White Cheddar Mashed Potatoes and Vegetable Medley at Red Lobster Restaurants Suggested Wine: White Zinfandel, Sauvignon Blanc NOTES : Be careful with liquid smoke as it will overpower the sauce. Fresh diced apples goes well with sauce. Add to sauce as it is cooling. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 9, 1998
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